COMPOSITION OF MONASCUS FERMENTED PRODUCT WITH A FUNCTION THAT REDUCES BODY FATNESS FORMATION AND THE METHOD FOR MANUFACTURING THE SAME
The present invention discloses a composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same, the substrates for manufacturing Monascus fermented product are rice and dioscorea, and the manufacturing method is to use water and ethanol to be solutions in order to manufacture the Monascus fermented product, which is proven to have the effect of reducing body fatness formation by in vitro experiments and animal experiments.
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This application claims foreign priority from a Taiwan Patent Application, Ser. No. 098114285, filed on Apr. 29, 2009.
BACKGROUND OF THE INVENTION1. Field of the Invention
The present invention relates to a composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same, and more particularly, the substrates for manufacturing the composition of Monascus fermented product are red mold rice and red mold dioscorea, and the composition is able to be extracted by water or ethanol.
2. Description of the Prior Art
Following the economy development and the changes of the eating habits, obesity has become a murder of human's health. Due to the kinds of diseases derived from obesity are countless, the subject matter of reducing the incidence of obesity is nowadays in the limelight.
Monascus is the traditional fermentative bacteria strain in China, and the exceptional effects of Monascus have already recorded on the ancient books. In recent years, owing to the raise of health concepts, compatriots identify the importance of the preventive medical gradually and expect the replacement of synthetic medicines by nature food. The trend of taking health food makes the research of Monascus more thorough. The reported physiological effects of Monascus include lowering blood lipid, lowering blood pressure, lowering blood sugar, and anti-cancer effects. Lately, fermented products of red mold rice have discovered to inhibit the differentiation of fat cells and decrease the accumulation of fats. Therefore, Monascus should have potency to be applied in the improvement of obesity.
Monacolin K (a lovastatin) is a blood-lipid lowering material produced by Monascus, and according to some researching reports, this kind of statins can regulate the differentiation of fat cells. In addition to monacolin K, recently, there are some references indicating that the water extraction of Monascus can also inhibit the differentiation of 3T3-L1 preadipocyte.
In view of this, if a composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same are developed, obesity will be overcome easily in the future.
SUMMARY OF THE INVENTIONIn view of the above shortcomings of the prior art, the inventor of the present invention resorted to past experience, imagination, and creativity, performed experiments and researches repeatedly, and eventually devised the present invention—a composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same.
The first objective of the present invention is to provide a composition of Monascus fermented product with a function that reduces body fatness formation to inhibit the differentiation of fat cell, wherein the present invention use red mold rice and red mold dioscorea as raw materials for the composition of Monascus fermented product, and the effects of the composition of Monascus fermented product are analyzed by in vitro cellular experiments and animal experiments.
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- 1. The second objective of the present invention is to provide a method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation, owing to the constituents and the effects of the composition of Monascus fermented product are very diverse under different extraction methods and conditions, the present invention provide the optimum extraction method and condition to obtain the best composition of Monascus fermented product.
Consequently, the present invention provide a method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation comprising the steps of: (1) drying a Monascus substrate; (2) grinding the dried Monascus substrate to powder; (3) extracting the powdered Monascus substrate with water under a first specific temperature for a specific time period; (4) filtering the extracted product through a filtration membrane with a specific pore diameter; (5) freeze-drying the filtrate; and (6) dissolving the dried product to a specific concentration with a specific solvent and preserving the solution under a second specific temperature.
The present invention further provide another method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation comprising the steps of: (1) drying a Monascus substrate; (2) grinding the dried Monascus substrate to powder; (3) extracting the powdered Monascus substrate with water under a first specific temperature for a first specific time period; (4) filtering the extracted product through a filtration membrane with a first specific pore diameter; (5) dissolving the non-filtrate with a first specific concentration of ethanol and extracting the solution under a second specific temperature for a second specific time period; (6) filtering the extracted product through a filtration membrane with a second specific pore diameter; (7) placing the filtrate on a ventilated space to evaporate the ethanol naturally; and (8) dissolving the dried product to a second specific concentration with ethanol again and preserving the solution under a third specific temperature.
To achieve the foregoing objectives and effects, the inventors try out all kind of manufacturing methods by using red mold rice and red mold dioscorea as substrates and improve and amend the conditions of manufacturing methods, thus achieving the composition of Monascus fermented product with a function that reduces body fatness formation and the method for manufacturing the same of the present invention.
First of all, referring to
The above-mentioned red mold rice in first preferred method comprises monascin and ankaflavin as active ingredients, wherein 1 g of the red mold rice has to contain 1˜30 mg of the monascin and 0.5˜25 mg of the ankaflavin. The red mold rice further comprises Monacolin K as an active ingredient, and 1 g of the red mold rice has to contain 2˜15 mg of the Monacolin K.
Referring to
The above-mentioned red mold rice in second preferred method comprises monascin and ankaflavin as active ingredients, wherein 1 g of the red mold rice has to contain 1˜30 mg of the monascin and 0.5˜25 mg of the ankaflavin. The red mold rice further comprises Monacolin K as an active ingredient, and 1 g of the red mold rice has to contain 2˜15 mg of the Monacolin K.
Referring to
Referring to
In order to estimate the effects of Monascus fermented product on the decrease in body fat mass development and body weight-lowering, the present invention carried out in vitro cellular experiments and in vivo experiments. 3T3-L1 preadipocyte is used as the experimental material in the in vitro cellular experiments to probe into the effects of Monascus fermented product on proliferation and differentiation in preadipocyte. Male Wister rates are used as the experimental animals in the in vivo experiments and fed with high-fat diet and Monascus fermented products at the same time, then determine the effects of the decrease in body fat mass development by many evaluation indicators after 8 weeks of breeding.
[In Vitro Cellular Experiments]
1. Determining the Proliferation Rate of 3T3-L1 PreadipocyteReferring to
Referring to
Referring to
Referring to
In these examinations, it is proven that the water extracts of red mold rice, the ethanol extracts of red mold rice, the ethanol extracts of red mold dioscorea, and Monacolin K can inhibit the proliferation of 3T3-L1 preadipocyte.
The present invention further investigate the effects of monascin and ankaflavin on the proliferation of 3T3-L1 preadipocyte. Referring to
In this research, 50, 100 and 200 μg/mL of water extracts of red mold rice and red mold dioscorea are added to 3T3-L1 preadipocyte respectively during differentiation induction and then the cells are collected to be analyzed the content of triglyceride after 8 days of differentiation. TG synthesis is an indicator for the differentiation late phase of the fat cells, thus the TG content in cells are usually used to determine the differentiation rate. Referring to
Referring to
Referring to
[Animal Experiments]
1. Body Weight and Body FatRats are randomly divided into to 9 groups, each include 8 rats, on the principles that the initial average weights of rats are unanimous. Rats are fed with high-fat diet and Monascus fermented product at the same time in experiments and then sacrificed for every analyses after 6 weeks of feeding. In this research, the examination groups comprise: C, the group of rats fed with normal diet; HF, the group of rats fed with high-fat diet; L, the group of rats fed with Monacolin K (lovastatin); R, the group of rats fed with un fermented rice; D, the group of rats fed with unfermented dioscorea; RL, the group of rats fed with low dosage of red mold rice; RH, the group of rats fed with high dosage of red mold rice; DL, the group of rats fed with low dosage of red mold dioscorea; and DH, the group of rats fed with high dosage of red mold dioscorea.
Referring to Table 1, the results demonstrate that the body weight in HF group is higher than that in C group, and the body weights in groups of rats fed with Monascus fermented products (RL, RH, DL, and DH) are decreased significantly. In the amount of body weight variation, the body weights of RL group, RH group and DH group are significantly decreased by 21.5%, 30.5% and 20.0%, the results demonstrate that red mold rice and red mold dioscorea have effects on the body weight reduction.
Referring to
From the above cell and animal experiments, the results reveal that the Monascus fermented products of the present invention can improve the body fat accumulation caused by high-fat diet and stimulate the lipolysis activity in cells. Thus, Monascus fermented products have potential to be antiobesity functional foods.
The foregoing embodiments are provided to illustrate and disclose the technical principles and features of the present invention so as to enable persons skilled in the art to understand the disclosure of the present invention and implement the present invention accordingly, and are not intended to be restrictive of the scope of the present invention. Hence, all equivalent modifications and variations made to the foregoing embodiments without departing from the spirit and principles in the disclosure of the present invention should fall within the scope of the invention as set forth in the appended claims.
Claims
1. A method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation comprising the steps of:
- (1) drying a Monascus substrate;
- (2) grinding the dried Monascus substrate to powder;
- (3) extracting the powdered Monascus substrate with water under a first specific temperature for a specific time period;
- (4) filtering the extracted product through a filtration membrane with a specific pore diameter;
- (5) freeze-drying the filtrate; and
- (6) dissolving the dried product to a specific concentration with a specific solvent and preserving the solution under a second specific temperature.
2. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the Monascus substrate in steps (1), (2) and (3) is selected from the group consisted of: red mold rice and red mold dioscorea.
3. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the Monascus substrate at least comprises monascin and ankaflavin as active ingredients.
4. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 3, wherein 1 g of the Monascus substrate has to contain 1˜30 mg of the monascin.
5. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 3, wherein 1 g of the Monascus substrate has to contain 0.5˜25 mg of the ankaflavin.
6. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the Monascus substrate at least comprises Monacolin K as an active ingredient, and 1 g of the Monascus substrate has to contain 2˜15 mg of the Monacolin K.
7. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the first specific temperature in step (3) is 25˜65° C., and the specific time period is 24 hours.
8. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the specific pore diameter in step (4) is 0.22˜0.45 μm.
9. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 1, wherein the specific solvent in step (6) is phosphate buffer saline (PBS), the specific concentration is 50˜200 μg/mL, and the second specific temperature is −20˜7° C.
10. A method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation comprising the steps of:
- (1) drying a Monascus substrate;
- (2) grinding the dried Monascus substrate to powder;
- (3) extracting the powdered Monascus substrate with water under a first specific temperature for a first specific time period;
- (4) filtering the extracted product through a filtration membrane with a first specific pore diameter;
- (5) dissolving the non-filtrate with a first specific concentration of ethanol and extracting the solution under a second specific temperature for a second specific time period;
- (6) filtering the extracted product through a filtration membrane with a second specific pore diameter;
- (7) placing the filtrate in a ventilated space to evaporate the ethanol naturally; and
- (8) dissolving the dried product to a second specific concentration with ethanol again and preserving the solution under a third specific temperature.
11. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the Monascus substrate in steps (1), (2) and (3) is selected from the group consisted of: red mold rice and red mold dioscorea.
12. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the Monascus substrate at least comprises monascin and ankaflavin as active ingredients.
13. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 12, wherein 1 g of the Monascus substrate has to contain 1˜30 mg of the monascin.
14. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 12, wherein 1 g of the Monascus substrate has to contain 0.5˜25 mg of the ankaflavin.
15. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the Monascus substrate at least comprises Monacolin K as an active ingredient, and 1 g of the Monascus substrate has to contain 2˜15 mg of the Monacolin K.
16. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the first specific temperature in step (3) is 25˜65° C., and the first specific time period is 24 hours.
17. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the first specific pore diameter in step (4) is 0.22˜0.45 μm.
18. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the first specific concentration in step (5) is 50%˜95%, the second specific temperature is 25˜65° C., and the second specific time period is 24 hours.
19. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the second specific pore diameter in step (6) is 0.22˜0.45 μm.
20. The method for manufacturing the composition of Monascus fermented product with a function that reduces body fatness formation according to claim 10, wherein the second specific concentration in step (8) is 50˜200 μg/mL, and the third specific temperature is −20˜7° C.
Type: Application
Filed: Jan 20, 2010
Publication Date: Nov 4, 2010
Applicant: SUNWAY BIOTECH CO., LTD. (Taipei City)
Inventors: Tzu-Ming PAN (Sijhih City), Wen-Pei CHEN (Sinjhuang City)
Application Number: 12/690,392
International Classification: A23L 1/28 (20060101);